chinese braised vegetables

Braising is a great way to capture the essential flavours typical of good Chinese vegetables (especially leafy greens) without the hassle of stir-frying.&nbsp; This basic recipe features tatsoi (or bok choy) and a classic, easy braising liquid.

Universal Chinese Greens Part 2: Braising

450 g tatsoi (or spinach,

tbsp dark soy sauce

brown sugar

water (see note)

star anise (see note)

peanut oil (or other neutral oil)

garlic (minced)

tsp corn starch

water

Wash and the greens and set them aside.  If you're using tatsoi, bok choy, or choy sum, you can leave the stems whole or cut them into more manageable bites.  If you're using a larger/tougher green like gai lan, slice the stems into relatively thin pieces to ensure that they cook evenly.  If you're using a very leafy green like spinach or amaranth, leave it whole.

Combine the soy sauce, sugar, water and star anise (if using) and set aside.

Heat the oil in a large pot (large enough to hold all of the uncooked greens) over medium high heat.  Add the garlic and saute for 1 minute.  Add the sauce from step 2 and bring to a boil.

Once the braising liquid is boiling, add the greens to the pot, cover, and cook for 1 minute over medium-high heat.  Remove the lid and stir the wilted greens into the braise.  Reduce the heat to low and simmer, covered, for 4-5 minutes.  If you're using a thick-stemmed green like gai lan, you may need to extend the cooking time.  For a very soft leafy green like spinach, reduce the cooking time to 2-3 minutes.

Uncover and remove from heat.  Combine the corn starch with just enough water to make a thick mixture, then pour into the braising liquid and stir.  Let stand for 2-3 minutes to let the sauce set a bit, then serve the greens with some of the braising liquid.

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Universal Chinese Greens Part 2: Br...

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Universal Chinese Greens Part 2: Br...

The most viewed chinese braised vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine